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–+ servings

AIP Gryo Wrap Sandwich Recipe (with Tzatziki Sauce)

Author: Michele
Servings: 8 wraps
You'd never know this was an AIP-compliant sandwich! The meat freezes exceptionally well and can be reheated without thawing. Freeze some of the flatbread too and all you need to do is make a quick Tzatziki Sauce and add whatever additions you want and have a delicious lunch or dinner!  (Paleo, Egg-free, nut-free, nightshade-free)
4.80 from 5 votes
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes

Ingredients
  

For the AIP Gyro Meat:

  • 1 medium/large Yellow Onion (quartered)
  • 3 cloves Garlic (peeled)
  • 1 lb Ground Beef
  • 1 lb Ground Lamb
  • 2.5 tbs Primal Palate Super Gyro Seasoning OR 1 tbs dried Thyme + 1 tbs dried Oregano + 1 tsp dried Rosemary + 1.5 tsp Sea Salt

For the Tzatziki Sauce:

  • 1 cup Coconut Cream (2 x 5.4 oz cans or 1/2 x 14 oz can)
  • 1/2 medium Cucumber (finely diced)
  • 1 tbs Lemon Juice
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1 tsp dried Dill (or 1 tbs fresh)
  • pinch Sea Salt

For the Wraps:

  • AIP Flatbreads
  • Mixed Greens or lettuce
  • Sliced Red Onion (optional)
  • Sliced Cucumber (optional)
  • Gyro Meat
  • Tzatziki Sauce

Instructions
 

For the Gyro Meat:

  • Preheat the oven to 325 F. Line a loaf pan with parchment paper.
  • Place the onion and garlic in a food processor and pulse until chopped into small pieces.
  • Add the rest of the ingredients until the mixture is smooth and pasty looking.
  • Scrape the mixture out of the food processor into the lined loaf pan. Press it down as much as you can.
  • Bake for 60 minutes.
  • Remove from the oven and let cool. Pour off the excess fat (preferably into the trash can so it doesn't clog up your pipes) and then if possible, let chill in the fridge or on your counter for at least 20 minutes (this isn't necessary but does make slicing a lot easier).
  • Slice the loaf into thin, 1/4 inch wide slices. If you want to freeze the slices, do so at this point by laying each piece flat on a baking sheet or glass dish for several hours. Remove from the freezer, place small pieces of parchment in between each slice and place into a plastic bag for storing in the freezer. Go directly to step 8 when needed.
  • Heat a pan over medium heat and then add your preferred cooking oil (coconut oil works well). Add the slices and cook for several minutes a side, until browned.

For the Tzatziki Sauce:

  • Mix all of the ingredients together and serve or refrigerate for later.

To assemble the wraps:

  • Lay the flatbread down on a plate or parchment paper. Lay some mixed greens, 2 pieces of gyro meat, optional red onion slices and cucumbers, and a dollop of Tzatziki Sauce on top of the wrap. Roll it all on up and enjoy!

Notes

This recipe makes about 8 wraps, so if you're going to be using ALL the meat you'll need 2 batches of the AIP Flatbreads.
Course: Lunch, Main
Cuisine: Greek
Keyword: AIP, Autoimmune Paleo Protocol, egg free, Greek, lunch, nightshade-free, nut free, portable, sandwich, wrap
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !